Spicy Mangalorean Kori Gassi Chicken Curry Recipe

I’ll be honest with you – when I first heard about Kori Gassi, I thought someone was making up fancy food names just to sound impressive. Turns out, this Mangalorean masterpiece is the real deal, and it’s about to become your new obsession. Imagine this: tender chicken swimming in a velvety coconut gravy that’s been kissed by fire-roasted spices and given just enough tang to make your taste buds do a little dance. But here’s what makes this curry absolutely irresistible.

Why You’ll Love this Spicy Mangalorean Kori Gassi Chicken Curry

Three things happen when you make this Kori Gassi that’ll convert you into a Mangalorean curry fanatic.

First, the roasted spice blend creates an aroma so intoxicating, your neighbors will suddenly become very friendly.

Second, that coconut milk transforms into liquid silk, coating each piece of chicken with creamy perfection.

Third, the tamarind adds this tangy punch that’ll make your taste buds do a little dance.

I’m telling you, this isn’t just another curry recipe.

It’s comfort food that hugs you from the inside out while delivering serious heat that’ll clear your sinuses.

What Ingredients are in Spicy Mangalorean Kori Gassi Chicken Curry?

This Mangalorean Kori Gassi brings together ingredients that might seem like an odd crew at first glance, but trust me, they’re about to create magic in your kitchen. The secret lies in the perfect balance of roasted spices, creamy coconut milk, and that tangy tamarind punch that makes this curry absolutely irresistible.

You’ll notice this recipe calls for two different types of red chillies, and no, that’s not me being extra. The small spicy ones bring the heat while the Kashmiri chillies paint your curry that gorgeous deep red color that makes it Instagram-worthy. Every single ingredient here has a job to do, from the humble fenugreek seeds to the aromatic curry leaves.

Ingredients:

• 1 kg chicken, cut into curry pieces
• 2 tbsp ghee
• 2 large onions, sliced
• 3/4 cup grated coconut
• 1 lime-sized tamarind ball
• 1/2 inch fresh turmeric (whole piece)
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 garlic pod (whole bulb)
• 8 small dry red chillies (the spicy ones)
• 12 Kashmiri dry red chillies (for that beautiful color)
• 1-1½ cups water
• 3/4 cup thin coconut milk
• 1/2 cup thick coconut milk
• Salt to taste
• Curry leaves (optional, but why would you skip them)

A Few Things to Keep in Mind

Don’t panic if you can’t find fresh turmeric, you can substitute with a teaspoon of turmeric powder, though the fresh stuff really does make a difference in flavor depth.

When the recipe calls for a “garlic pod,” we’re talking about the entire bulb, not just one clove, so prepare yourself for some serious garlic love.

The coconut milk situation might confuse you if you’re used to grabbing cans off the shelf. Thick coconut milk is what you get when you open a can that’s been sitting still, that creamy layer on top. Thin coconut milk is either the watery part underneath, or you can make it by mixing thick coconut milk with water.

Those fenugreek seeds are tiny but mighty, adding a slightly bitter note that balances all that coconut richness.

And about those curry leaves, they’re labeled optional in the original recipe, but honestly, they add such a beautiful aromatic touch that you should hunt them down at your local Indian grocery store if possible.

How to Make this Spicy Mangalorean Kori Gassi Chicken Curry

Now that you’ve got all your ingredients lined up like little soldiers ready for battle, it’s time to engage in the actual cooking process. This recipe might look intimidating on paper, but I promise you, it’s really just a series of simple steps that build flavor upon flavor until you’ve got something absolutely spectacular bubbling away on your stove.

Start with the Chicken****

First things first, you need to get that 1 kg of chicken ready for its flavor transformation. Marinate those curry-cut pieces with turmeric powder and salt, then let them sit there and think about what they’re about to become. This isn’t just busy work, the turmeric and salt are working their way into the meat, starting that flavor-building process right from the get-go.

The Magic Happens in the Roasting****

Here’s where things get aromatic, and I mean seriously aromatic. Take that 1/2 inch piece of fresh turmeric, 1 tbsp coriander seeds, 1 tsp black peppercorns, 1/2 tsp fenugreek seeds, 1 tsp cumin seeds, your whole garlic pod, 8 small dry red chillies, and 12 Kashmiri dry red chillies, and roast them all together until they’re fragrant and toasted.

Your kitchen is going to smell like heaven, and your neighbors might start asking questions. You’ll know they’re ready when the spices start releasing their essential oils and everything smells warm and toasty. Don’t walk away during this step because the line between perfectly roasted and burnt is thinner than you think, and nobody wants bitter curry because they got distracted by their phone.

Grinding Time

Once your roasted spices have cooled down a bit, it’s time to grind them into a smooth paste along with those 2 sliced onions, 3/4 cup grated coconut, that lime-sized tamarind ball, and about 1-1½ cups water.

If you’ve got a good blender or wet grinder, this should be pretty straightforward, but if your equipment is being stubborn, add the water gradually until everything cooperates. The goal here is a completely smooth paste, no chunky bits allowed. This masala paste is going to be the heart and soul of your curry, so take your time with it. If it’s taking longer than expected to get smooth, just add a little more water and keep going.

Building the Curry Base****

Heat up those 2 tbsp of ghee in a heavy-bottomed pot, then add your remaining sliced onions and sauté them until they’re golden brown and gorgeous.

This step is building another layer of sweetness and depth, so don’t rush it. Golden brown onions are happy onions, and happy onions make happy curry. Once your onions are perfectly caramelized, add that beautiful masala paste you just made. This is when things start getting real, when the raw smell of the paste transforms into something that makes your mouth water.

Let it cook and bubble away, stirring occasionally so nothing sticks to the bottom.

Bringing It All Together

Add your marinated chicken pieces to the pot along with salt to taste and enough water to create a nice saucy consistency. Cover the pot and let everything cook until the chicken is tender and cooked through.

The chicken should be falling-apart tender, and the oil should start separating from the masala, which is your visual cue that everything is coming together beautifully. This is also when you can add those curry leaves if you managed to track them down. They’ll release their distinctive aroma and add that final touch of authenticity that makes this curry sing.

The Coconut Milk Finish

Here comes the creamy finale. Add 3/4 cup thin coconut milk first and let everything simmer together, allowing the flavors to meld and the sauce to thicken slightly.

Then, right at the end, stir in 1/2 cup thick coconut milk for that rich, velvety finish that makes this curry absolutely irresistible. Don’t let it boil hard after adding the thick coconut milk, or it might curdle on you. Just a gentle simmer is all you need to heat everything through and create that perfect consistency that’s neither too thick nor too thin, but just right for spooning over rice.

The whole process should leave you with a curry that’s deeply red from those Kashmiri chillies, fragrant from all those roasted spices, and creamy from the coconut milk. It’s comfort food that happens to be incredibly sophisticated, the kind of dish that makes you feel like you’ve accomplished something special.

Spicy Mangalorean Kori Gassi Chicken Curry Substitutions and Variations

Let’s be honest, sometimes you’re halfway through making this gorgeous Kori Gassi and you realize you’re missing a key ingredient, or maybe you’ve got dietary restrictions that make the traditional recipe a no-go.

No tamarind? Lemon juice works, though it’s sharper.

Can’t find Kashmiri chillies? Paprika adds color without heat.

I always keep coconut cream as backup when fresh coconut isn’t available.

Want it vegetarian? Swap chicken for paneer or jackfruit.

Need it dairy-free? Skip the ghee, use coconut oil instead.

Missing fenugreek seeds? Honestly, you can leave them out without ruining everything.

What to Serve with Spicy Mangalorean Kori Gassi Chicken Curry

While this rich, coconut-laced curry deserves center stage, what you pair it with can make or break your meal.

I’m reaching for steamed basmati rice first – it’s the classic canvas that soaks up every drop of that spicy, aromatic gravy.

But honestly? Neer dosa, those delicate rice crepes, are my gold standard here.

Want something heartier? Ghee rice or coconut rice complement the curry’s bold flavors beautifully.

Even plain chapati works if you’re craving bread.

Don’t forget cooling sides like cucumber raita or a simple onion salad with lime.

Final Thoughts

After diving deep into this aromatic Mangalorean masterpiece, I’m convinced that Kori Gassi deserves a permanent spot in your curry rotation.

This isn’t just another chicken curry – it’s a symphony of coastal flavors that’ll transport your taste buds straight to Karnataka’s stunning shoreline.

The beauty lies in its complexity without intimidation.

Sure, there’s a lengthy spice list, but each ingredient plays its part perfectly. That coconut-tamarind tang paired with smoky roasted spices creates something truly special.

Trust me, once you nail this recipe, you’ll find yourself craving those bold, vibrant flavors again and again.

Recipe Card

Introduction: This traditional Mangalorean Kori Gassi is a fragrant coconut-based chicken curry that captures the essence of Karnataka’s coastal cuisine. With its perfect balance of roasted spices, tangy tamarind, and creamy coconut milk, this aromatic curry delivers bold flavors that will transport you straight to the shores of Mangalore.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Serves: 6

Ingredients:

*For the Chicken:*

• 1 kg chicken (curry cut)
• 1 tsp turmeric powder
• Salt to taste

For the Spice Paste:

• 3/4 cup grated coconut
• 2 large onions (sliced)
• 1 lime-sized tamarind ball
• 1/2 inch turmeric (whole)
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 garlic pod
• 8 small dry red chillies (spicy)
• 12 Kashmiri dry red chillies (for color)
• 1–1½ cups water

For the Curry:

• 2 tbsp ghee
• 3/4 cup thin coconut milk
• 1/2 cup thick coconut milk
• Salt to taste
• Curry leaves (optional)

Instructions:

1. Marinate chicken pieces with turmeric powder and salt. Set aside for 15 minutes.
2. In a dry pan, roast whole turmeric, coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, garlic pod, and both varieties of dry red chillies until fragrant and aromatic.
3. Allow roasted spices to cool completely, then grind them with sliced onions, grated coconut, tamarind, and water to form a smooth paste.
4. Heat ghee in a heavy-bottomed pan and sauté the remaining sliced onions until golden brown.
5. Add the ground masala paste to the pan and cook for 5-7 minutes, stirring continuously.
6. Add marinated chicken pieces along with salt and mix well to coat with the masala.
7. Add thin coconut milk and bring to a boil. Cover and cook for 20-25 minutes until chicken is tender.
8. Stir in thick coconut milk and simmer for 2-3 minutes. Garnish with curry leaves if using.
9. Serve hot with steamed rice or neer dosa.

Notes:

• Soak tamarind in warm water for 10 minutes before grinding to guarantee smooth paste consistency.
• Roast spices on medium heat to prevent burning while making sure they release maximum aroma.
• Use fresh coconut milk for best flavor, but canned coconut milk works as a substitute.
• The curry tastes even better the next day as flavors develop and meld together.
• Adjust spice level by reducing the number of small red chillies while keeping Kashmiri chillies for color.
• Store leftover curry in refrigerator for up to 3 days or freeze for up to 1 month.

Nutritional Information:

Frequently Asked Questions

How Long Can Leftover Kori Gassi Be Stored in the Refrigerator?

I can store leftover kori gassi in my refrigerator for three to four days maximum. I’ll make sure it’s properly covered in an airtight container and reheat it thoroughly before serving again.

Can I Freeze Mangalorean Kori Gassi for Meal Prep?

Yes, I can freeze kori gassi for up to three months. I’ll let it cool completely before freezing in portions. When reheating, I’ll thaw overnight and gently warm while stirring occasionally.

What’s the Difference Between Kori Gassi and Other Coconut Curries?

I’d say kori gassi’s unique because it combines both thin and thick coconut milk, uses specific Mangalorean spice proportions with tamarind, and has that distinctive roasted masala base that’s different from other regional coconut curries.

Is Kori Gassi Gluten-Free and Suitable for Special Diets?

I’ll confirm that kori gassi is naturally gluten-free since it uses only coconut, spices, and chicken without wheat-based thickeners. However, I’d recommend checking your spice blends for any gluten-containing additives.

How Can I Reduce the Spice Level for Children?

I’ll reduce the spice by using fewer dry red chillies – try just 2-3 instead of 8 small ones, skip the black peppercorns, and add extra coconut milk to mellow the heat.